How to make a cupcake cake?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

How to make a cupcake cake? What kind of dessert is this? You will find answers to these and other questions in the article. Cupcake cake is beautiful, appetizing, looks very unusual. It is unpretentious, very quickly prepared. Some yummy cupcake cake recipes are below.

Dress cake

We invite you to study the recipe for a cupcake cake decorated in the form of a dress. It will appeal to a woman, and a girl, and a girl. For this cake, cupcakes can be baked according to any recipe, you can even make assorted. The dessert is very appetizing and tasty. And it is also convenient when serving - it is easy to disassemble it into its component parts. To create cupcakes, take:

• one tsp. baking powder;
• one tbsp. l. cocoa powder;
• a pinch of s alt;
• 230 g wheat flour;
• two eggs;
• 1/2 tsp soda;
• 200 g sugar;
• one tsp. vanilla sugar;
• 120 ml vegetable oil;
• 190 ml kefir;
• 1/2 tsp gel red dye (or any other color).

For cream take:

• 200 g curd cream;
• whipping cream - 200 ml;
• powdered sugar (to taste);
• red and yellow gel colors.

Cook this cake like this:

1. Make the dough first. To do this, combine the baking powder, sifted flour, soda, s alt and cocoa in one bowl, stir lightly with a mixer.
2. Send vanilla sugar, eggs, regular sugar to another container, beat until smooth.
3. Pour kefir, vegetable oil into the flour mixture, add a mixture of eggs and sugar, mix well at a moderate mixer speed. The dough should be smooth and uniform.
4. At the end of the batch, add gel red dye, stir again. The dough should not be thick, you can even say that it is pouring.
5. Fill silicone cupcake molds 1/2 full with batter, bake at 180-200°C for 25 minutes.
6. Remove finished products from the oven and cool. You should have 28 cupcakes - that's how many you need to create the cake.
7. Further, whip the chilled cream to stiff peaks. Then add cottage cheese and powdered sugar, stir until smooth.
8. Spread the bottom of the cupcakes with the resulting cream (you will need 1 teaspoon of cream for each cupcake).
9. Lay out cupcakes on a 30 x 40 cm foil tray to resemble a dress. The bottom of the cupcakes is smeared with cream, so they will stick to the substrate and the cake will fix well.
10. Add a third of tsp to the remaining cream. yellow dye and stir.
11. Insert the shaped attachment intopastry bag. Apply red dye to the inside of the bag with a silicone brush, and then put the cream in the same place.
12. Pour cream into cupcakes in the form of two-color caps. They should be placed close to each other. You should end up with an amazing dress.
13. This cake can then be decorated with sugar pearls or confectionery sprinkles, waffle or mastic flowers.

Serve a delicious cake to the table.

With sour milk cream

Take:

• one tbsp. l. gelatin;
• 400g sour cream;
• one tbsp. l. raisins;
• 2, 5 packs of ready-made cupcakes;
• two art. l. pumpkin seeds;
• two cans of condensed milk;
• 150g chocolate;
• two art. l. pomegranate seeds.

This cake is based on "cuts" from ready-made pastries and filled with cream. The finished product, covered with chocolate icing, is very tender and at the same time rich. To create this cake, use 2.5 cupcakes 17 cm long. Place the rectangular slices in a square shape with sides of 20 cm. If you want a thicker cream, use twice as much gelatin. So follow these steps:

1. First, soak the gelatin in boiled warm water (80 ml).
2. Next, cut the cupcakes into strips 0.5-0.6 cm wide. Put them in a mold, spreading over its entire area and height.
3. Put the swollen gelatin on a small fire and, stirring, dissolve it. Boil, remove from heat and set aside tocold.
4. In a deep bowl, combine sour cream and condensed milk, stir.
5. Add second can of milk, stir again.
6. Strain the gelatin, send it to the cream, mix the mass.
7. Clean the pomegranate from films and partitions. Send the raisins, pomegranate seeds and pumpkin seeds to the cream, stir again.
8. Pour cream into prepared pan. Top it with the remaining cake strips.
9. Place the bowl of cake in the refrigerator for 4 hours or overnight.
10. Next, turn the hardened dessert pan onto a cutting board.
11. Melt the chocolate. Add to it 2 tbsp. l. milk or some butter if you like.
12. First, spread the icing on the surface of the cake with a silicone brush, and then pour in the chilled liquid chocolate. Thanks to this technique, the chocolate will "lie" perfectly.
13. Now decorate the dessert with marmalade and sweets. Put it in the fridge for 1 hour.

Serve the finished cake for tea.

Chocolate cake

How to make a chocolate cake from cupcakes? If you bought delicious rolls or muffins at the store, and you don’t feel like eating them dry, build an unusual and delicious dessert in a hurry. Thanks to the gentle cream, it will appeal to both kids and adults. You will need:

• 550g whipping cream;
• 300g dark chocolate;
• 15 wholemeal ready-made muffins;
• 100 ml milk.

Production process:

1. Cut into flakes 25gchocolate using a vegetable peeler. Finely chop the rest of the chocolate.
2. Heat 400 g of cream in a small saucepan, remove from heat. Add chopped chocolate, stir for three minutes until it dissolves in cream. Put the same type of mass in the refrigerator for 30 minutes to thicken.
3. Line a 26 cm springform pan with foil. Divide the three cupcakes into 4 parts each, warm the milk slightly. Soak all cupcakes with milk.
4. Send four cupcakes to the mold, fill in the gaps between them with baking quarters.
5. Take out the chocolate cream from the refrigerator, beat it with a mixer for 1 minute
6. Spread 1/2 of the cream over the cupcakes. Arrange 4 cupcakes on top, topping with 4 slices of pastries. Spread chocolate cream over them. Arrange 4 more cupcakes and 4 slices on top. Place the cake in the refrigerator for 5 minutes.
7. Transfer the cake from the mold to a large plate, remove the foil. Whip the remaining cream, coat the dessert on all sides with it, send it to the refrigerator for another half an hour.

Garnish the top of the cake with chocolate chips and serve.

Sponge cupcake cake

And how to make a cupcake cake? This delicacy is airy and juicy. It is very tasty to eat right from the heat of the heat, and it is also convenient to use it as a base for a cake - add fruit to the dough, spread with any cream - here the dessert is ready! You will need:

• flour - three cups;
• four eggs;
• sugar - three glasses;
• three tsp slaked soda;
• 0, 5 l of kefir;
• 10 art. l.margarine;
• two art. l. cocoa;
• vanillin.

Production technology:

1. Beat eggs with sugar (1 cup) until tripled in volume, 10 minutes. Add here melted margarine, vanillin, pour in kefir and whisk again.
2. In a separate bowl, combine cocoa, flour and the rest of the sugar, stir.
3. Combine the dry mixture with the egg mass, add the slaked soda, stir again.
4. Spread the forms with vegetable oil, pour the dough into them. You will have 2-3 cakes.
5. Place the molds in an oven heated to 200°C and bake until done. Be sure to check the readiness with a match.

Nuance: fill the form no more than halfway, as the dough will increase in volume during cooking. Fruits and berries just spread on top of the dough. They will sink to the bottom during the baking process.

Cupcake

And how to make a cake in the form of a cupcake? Let's find out what cupcakes are - American cupcakes. There is a legend that for a very long time birthday cakes were baked in cups, decorated and served as a portioned dish, hence the name cupcake - “cake in a cup”. Today, at many parties, it is fashionable to refuse a huge cake, replacing it with a dozen tiny cupcakes. By the way, these products are also successfully used in the design of Candy bars.

To create 15 cupcakes take:

• one egg;
• two bananas;
• 1, 5 tbsp. wheat flour;
• three art. l.sour cream;
• 0, 5 tbsp. sugar;
• milk - 150 ml;
• 100 g cow butter;
• s alt;
• two tsp vanilla sugar;
• ripper;
• soda.

For the cream you will need:

• 150 g powdered sugar;
• 200 g cow butter 82.5%;
• vanillin;
• 100 ml milk.

Cook this dessert like this:

1. Mash the bananas in a bowl with a fork, add the egg, vanilla and plain sugar, sour cream and milk. Mix everything well with a mixer.
2. Melt the cow butter and add it to the mass, stir again.
3. In a separate bowl, sift flour, baking powder (0.5 tsp), a pinch of soda and a pinch of s alt. Carefully combine loose ingredients with liquid ones, stir with a whisk until smooth. The consistency of the dough should be identical to thick sour cream.
4. Set the dough aside to rest for 20 minutes while preheating the oven to 180°C.
5. Fill 2/3 of the molds with dough and put in the oven. Be sure to place additional paper “cups” in the molds first. Beauty in serving and convenience in eating dessert will be provided to you. Plus the molds will be much easier to clean.
6. Be careful not to brown the cupcake tops in the oven as they will be dry inside. From the 8th minute of being in the oven, check them for doneness with a toothpick.
7. Remove the finished cupcakes from the oven, set aside to cool.
8. Now makecupcake caps. To do this, heat the milk to 30 ° C. In a deep bowl, beat with a mixer powdered sugar and soft butter at maximum speed for 10 minutes. Then pour in warm milk and whisk again.
9. As soon as the cream becomes homogeneous, add a pinch of vanillin and turn off the mixer after a minute.
10. Now put the resulting mass in a pastry bag and lay it in patterns on the cupcake. And then you can decorate the dessert with fruit, chocolate or cookie crumbs, and even food sparkles.
11. Now refrigerate for 8 hours.

Serve the finished cupcakes to the table. Have warm evenings and sweet gatherings!